RU2267936C2 - Method for production of fruit-and-berry dessert - Google Patents

Abstract

FIELD: food processing industry, in particular milky whey products for prophylaxis diet desserts.

SUBSTANCE: claimed method includes raw material preparation and crushing to produce puree. Then in curd whey fruit-and berry puree, sugar, potato starch and solubilizer solution are introduced, wherein solubilizer is preliminary cooled to 60°C and conditioned for 5-7 min for swelling. Further mixture is pasteurized at 86±1°C for 5 min, cooled to 40-45°C and iron sulfate and ascorbic acid are added. Further pre-packing, cooling and jelling are carried out.

EFFECT: prophylaxis product with improved organoleptic characteristics and decreased content of synthetic stabilizers.

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Description

The invention relates to the dairy industry, and in particular to whey products, and can be used by food industry enterprises for the manufacture of desserts of a prophylactic orientation.

A known method for the production of jelly based on curd whey, which is based on the fact that corn starch - 2.5%, sugar, a stabilizer solution of 1.5%, flavoring and coloring agents are added to the curd whey. Then the mixture is pasteurized, cooled and packaged [1]. The disadvantage of this method is that the use of corn starch does not allow to achieve maximum transparency of the finished product, which is more achieved when using potato starch, as well as low nutritional and biological value in connection with the use of synthetic flavors and dyes.

There is also known a method of producing a fruit and berry dessert, including preparing and heat treating berries, crushing and mixing the berries with sugar, starch and whey when heated. Then the mixture is cooled, packed and frozen [2]. The disadvantage of this method is that during freezing, the destruction of biologically active substances contained in fruit and berry raw materials occurs.

The purpose of the invention is to increase the nutritional value of a ready-to-eat product, to ensure the manifestation of a pronounced prophylactic effect in the finished form (increase in hemoglobin in the blood of children and adolescents aged 9-15 years), which was confirmed by clinical studies. The use of the proposed fruit and berry dessert reduces the risk of iron deficiency anemia in people most susceptible to this disease, in particular children.

For this, the composition for making the dessert includes: clarified curd whey, sugar, mashed potato, potato starch, stabilizer Hamulzion, iron sulfate 7-hydrous, ascorbic acid, and pasteurized water in the following ratio, wt.%:

curd whey 58.2-60 mashed fruit 10-12.5 sugar 12-12.5 potato starch 2 stabilizer "Hamulzion" 1.33-1.4 iron sulfate 0.015 vitamin C 0,025 water rest

The method is as follows. We add fruit puree, sugar, potato starch, stabilizer solution with constant stirring into the curd whey. Then the mixture is pasteurized at a temperature of 86 ± 1 ° C for 5 minutes and cooled to a temperature of 40-45 ° C. Iron and ascorbic acid preparations are added to the prepared mixture. Next comes packing, after-cooling and gelation.

The preparation of the stabilizer solution is carried out in a separate container equipped with a stirrer. In drinking water, heated to a temperature of 95 ° C, a stabilizer is introduced with continuous stirring until completely dissolved. The amount of stabilizer and the amount of water is applied according to the recipe. Before introducing the stabilizer into the mixture, the prepared solution is cooled to a temperature of 60 ° C and incubated for 5-7 minutes for swelling.

Packing of the product is carried out at a temperature of at least 35 ° C in order to avoid solidification of the mixture.

Desserts are a homogeneous jelly-like mass that retains its shape well, with a taste and aroma characteristic of introduced fruit and berry fillers, the color is evenly distributed throughout the mass.

Example 1

The composition for the preparation of dessert includes the following components, kg / 100 kg:

curd whey 60 sea buckthorn puree 12 sugar 12 potato starch 2 stabilizer "Hamulzion" 1.4 iron sulfate 0.015 vitamin C 0,025 water rest

Dessert is prepared in the described way.

Dessert has a stable consistency, expressed taste, aroma and color characteristic of this filler.

The proposed dessert was tasted with a score of 38.7 points on a 40-point system.

Example 2

The composition for the preparation of dessert includes the following components, kg / 100 kg:

curd whey 58.2 viburnum puree 12.5 sugar 12.1 potato starch 2 stabilizer "Hamulzion" 1.36 iron sulfate 0.015 vitamin C 0,025 water rest

Dessert is prepared in the described way.

Dessert has a stable consistency, expressed taste, aroma and color characteristic of this filler.

The proposed dessert was tasted with a score of 34 points on a 40-point system.

Example 3

The composition for the preparation of dessert includes the following components, kg:

curd whey 59.5 blackcurrant puree 12.5 sugar 12.5 potato starch 2 stabilizer "Hamulzion" 1.33 iron sulfate 0.015 vitamin C 0,025 water rest

Dessert is prepared in the described way.

Dessert has a stable texture, stable taste and color. The proposed dessert was tasted with an assessment of 36 points on a 40-point system.

Obtaining desserts by the proposed method allows to improve the organoleptic properties of the finished product due to the joint use of thickeners (starch, stabilizer, pectin substances of fruit and berry raw materials), to obtain a product of pronounced preventive action due to the joint use of biologically active substances of fruit and berry raw materials (vitamins and minerals) and preparations of iron and ascorbic acid, as proved by clinical trials, and to ensure high long-term storage capacity without compromising organoleptic, physico-chemical and microbiological parameters due to the use of high-temperature processing (85-87 ° C).

Information sources

1. TU 9229-001-34783962-95 "Jelly based on curd whey", the date of introduction 01.12.1996.

2. Patent No. 2092079 A 23 L 1/212, 1997.

Claims (1)

A method for producing a fruit and berry dessert, comprising preparing and chopping fruits or berries to obtain a mash, adding whey, sugar and starch to the chopped fruits or berries, heating and cooling, characterized in that the Hamulzion stabilizer previously dissolved in water is added to as starch and whey, respectively, potato starch and curd whey are used, and heating is carried out at a temperature of 85-87 ° C for 5 min and, after cooling, iron sulfate is introduced and ascorbic acid, and the components included in the dessert are used in the following content, wt.%: Curd whey 58.2-60.0 Fruit and berry puree 10-12.5 Sugar 12-12.5 Potato starch 2 Hamulzion Stabilizer 1.33-1.4 Iron sulfate 0.015 Vitamin C 0,025 Water Rest